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Chipotle baked sweet potatoes and black beans recipe
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41 ratings
Save time this summer and batch cook this easy vegetarian baked sweet potato recipe. Simply smother sweet potatoes in spicy chipotle paste, bake in the oven and top with black beans, sharp green olives, tangy feta and plenty of fresh lime and coriander. See method
Ingredients
- 8 sweet potatoes, scrubbed
- 3 tbsp olive oil
- 95g jar chipotle paste
- 2 red onions, roughly chopped
- 4 garlic cloves, peeled and finely sliced
- 1ltr passata
- 2 x 400g tins black beans, drained and rinsed
- 2 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp chilli flakes
- 1 tbsp pitted green olives
- 200g feta, crumbled
- 1 lime, juiced, to serve
- handful fresh coriander, chopped, to serve
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
410kj
461kcal
23%
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Fat
14g
20%
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Saturates
6g
28%
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Sugars
22g
25%
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Salt
1.5g
26%
of the reference intake
Carbohydrate 71g
Protein 14g
Fibre 15.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Using a sharp knife, make a cross on the top of each sweet potato, then sit them with the cross facing upwards in a roasting tin. In a small bowl, mix 2 tbsp of oil with 2 tsp chipotle paste, then rub over each potato with a sprinkle of salt. Bake for 1 hr until the potatoes are tender when pierced by a sharp knife.
- Meanwhile, in another roasting tin, add the onions and garlic, then drizzle with 1 tbsp oil. Roast for 10 mins until the onion is beginning to soften. Remove from the oven and stir in the passata, beans, remaining chipotle paste, 200ml hot water, the cinnamon, paprika, chilli flakes and olives. Season, then return to the oven and bake for 40 mins until the sauce is reduced slightly and piping hot.
- Once the potatoes are cooked, transfer to the baking tray with the sauce and top with the feta, lime juice and fresh coriander to serve.
Tip: To reheat, cover loosely with foil and bake at gas 5, 190C, fan 170°C for 30-40 mins until piping hot.
See more Vegetarian recipes